Apparatus for manufacturing raised-brim products

ABSTRACT

A simple method and apparatus is provided for manufacturing raised-brim products in which the end of a continuous bar-shaped dough body is fed into an opening surrounded by a plurality of movable cutting members. The bar-shaped dough body includes a filling material enclosed within a cylindrical dough sheet. Each of the cutting members includes a slanted inner surface and a lower surface which meet at an acute angle to form an edge, and the lower surface includes a concave groove located adjacent to and extending along the edge. The cutting members are cooperatively moved such that the edges of the plurality of cutting members cut the bar-shaped dough body to form a separated portion which includes filling material exposed on an upper surface thereof, and such that the slanted inner surface pulls the dough sheet to close the cut end of the bar-shaped dough body.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to a method and apparatus for manufacturingraised-brim products, such as pizza, apple pie, or tart cake, and alsoto a cutting member which enables known apparatus used for manufacturingfilled products, such as bean-jam buns, filling-containing dumplings,etc., to readily form raised-brim products.

2. Description of the Prior Art

Pizza is a very popular raised-brim product because of its appealingtaste and shapely appearance. Pizza is typically made by covering acircular pizza dough sheet, whose peripheral edge is pinched or foldedto form a raised brim, with toppings, such as tomatoes, cheese, ham,mushrooms, sliced onions, and baking it in an oven.

Until very recently pizzas have been produced manually. However, thepopularity of pizza and recent developments in frozen-food preservationtechniques have helped promote the mechanized mass-production of pizza.

The conventional method for mechanized pizza production consists of twosteps, namely, forming a dough sheet, and then covering the dough sheetwith toppings. In a conventional apparatus for making a raised-brimpizza, the step of forming a dough sheet is performed by stamping anappropriately-sized dough ball or a properly-shaped dough sheet, andthen processing the dough sheet to form a dough base with a raised brim.Subsequently, the step of covering the inside of the raised-brim doughbase with various kinds of toppings or fillings is performed.

The conventional apparatus mentioned above merely automates the twosteps of the manual manufacturing process, and requires numeroussub-steps to form the raised-brim pizza dough base. As a result, theconventional apparatus must utilize large-scale machinery.

Similar problems arise in the mechanized mass-production of otherraised-brim products, such as apple pies or tarts. In particular, manysteps are required to form pie dough or tart dough, both of whichcontaining oils and fats and being viscoelastic, into a raised-brim baseby hand or by mechanical molds, and then in pouring fillings, such asapple slices or cream, etc. into the hollow of the raised-brim base.

SUMMARY OF THE INVENTION

An object of the present invention is to provide a method and apparatusfor making raised-brim products which avoids the numerous sub-steps ofthe large-scale conventional method and apparatus, which merely performcorresponding sub-steps of the manual process.

A method of manufacturing a raised-brim product in accordance with thepresent invention includes the steps of feeding an end of a continuousbar-shaped dough body into an opening surrounded by a plurality ofmovable cutting members, and moving the plurality of cutting memberssuch that the plurality of cutting members cut the bar-shaped dough bodyto form a separated portion. The bar-shaped dough body including afilling material enclosed within a cylindrical dough sheet, and each ofthe cutting members includes a slanted inner surface and a lower surfacewhich meet at an acute angle to form an edge, and a groove formed in thelower surface which is located adjacent to and extends along the edge.In accordance with this method, as the separated portion is cut, theupper edge of the dough sheet is separated from the cutting members dueto the presence of the groove, thereby reliably forming a raised-brimproduct with filling material exposed on an upper surface thereof. Inaddition, the slanted inner surfaces of the cutting members pull thedough sheet to close the cut end of the bar-shaped dough body, therebyfacilitating a repeatable, simplified mechanized process for formingraised-brim products.

In accordance with one aspect of the present invention, an apparatus formanufacturing a raised-brim product includes a housing, a plurality ofpolyhedral cutting members disposed in the housing, and a mechanism forfeeding a bar-shaped dough body into an opening formed by the cuttingmembers. The housing defines an opening and includes sliding surfacesformed on a periphery of the opening. The cutting members are disposedon the housing such that the cutting members synchronously slide alongthe sliding surfaces of the housing to open and close the opening. Eachcutting member includes an upper surface and a lower surface, a slantedinner surface which intersects the lower surface at an acute angle toform an edge, and an elongated groove formed in the lower surface andextending along the edge. In one embodiment, the slanted inner surfaceextends from the edge to the upper surface, and intersects the uppersurface at an obtuse angle. In another embodiment, a pressing portionextends between the slanted inner surface and the upper surface, thepressing portion including a pressing surface which is substantiallyperpendicular to the upper and lower surfaces. These embodimentsfacilitate production of raised-brim products using different types ofdough material, wherein the pressing portion facilitates production ofraised-brim products using dough material having a relatively higherviscoelasticity.

In accordance with a second aspect of the present invention, anapparatus for manufacturing a raised-brim product includes a pluralityof cutting members pivotally connected by fulcrums equidistantlydisposed in a circular pattern around an opening such that the openingis opened and closed by synchronized pivoting of the plurality ofcutting members. Each of the cutting members includes parallel upper andlower surfaces, a slanted inner surface which intersects the lowersurface at an acute angle to form an edge, and an elongated grooveformed in the lower surface and extending along the edge.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a cutting member according to a firstembodiment of the present invention.

FIG. 2 is a sectional view of the cutting member taken along sectionline 2--2 of FIG. 1.

FIG. 3 is a top view showing an apparatus in accordance with the firstembodiment of the present invention with the cutting members in anopened position.

FIG. 4 is a top view showing the apparatus of FIG. 3 with the cuttingmembers in a closed position.

FIG. 5 is a bottom view of the apparatus of the first embodiment.

FIG. 6 is a perspective view of a raised-brim product produced inaccordance with the present invention.

FIGS. 7(a)-7(e) are simplified sectional side views illustrating aproduction process in accordance with the first embodiment.

FIGS. 8(a)-8(c) are simplified sectional side views illustratingoptional steps associated with the production process of the firstembodiment.

FIG. 9 is a perspective view of a cutting member in accordance with asecond embodiment of the present invention.

FIG. 10 is a perspective view showing a partial assembly of the cuttingmembers of the second embodiment.

FIGS. 11(a)-11(e) are simplified sectional side views illustrating aproduction process in accordance with the second embodiment.

FIG. 12 is a perspective view of a cutting member in accordance with athird embodiment of the present invention.

FIG. 13 is a top view showing an assembly of the cutting members of thethird embodiment in which the cutting members are in an opened position.

FIG. 14 is a top view showing the assembly of FIG. 13 in which thecutting members are in a closed position.

FIG. 15 is a top view showing a portion of an apparatus according to thethird embodiment.

FIG. 16 is a front view showing the apparatus of the third embodiment.

FIG. 17 is a top view showing a cutting member open/close mechanismutilized in the apparatus of the third embodiment.

FIG. 18 is a side view also showing a cutting member raise/lowermechanism of the third embodiment.

FIGS. 19(a)-19(e) are sectional side views illustrating a productionprocess in accordance with the third embodiment.

FIG. 20 is a perspective view of a modified cutting member according tothe third embodiment.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

A first embodiment of the present invention is described below withreference to FIGS. 1-8.

FIG. 6 shows a raised-brim product 2A formed in accordance with thepresent invention. As used herein, the term "raised-brim product" refersto an article having a dough-like base, a raised brim 2a surrounding thebase, and an open top through which toppings or fillings are exposed.

Referring to FIG. 3, an apparatus for mechanically producing raised-brimproducts 2A in accordance with the first embodiment includes a housing 4having an opening 3 surrounded by sliding surfaces (not shown), and sixpolyhedral cutting members 1A connected to the housing 4 such that thecutting members 1A form a ring around the opening 3 and synchronouslyslide along the sliding surfaces of the housing 4 in response to adriving force supplied by a driving mechanism (not shown). Inparticular, the driving force supplied from the driving mechanism, whichreciprocates over a fixed distance, is applied to one of the cuttingmembers 1A via a rod 7. This driving force pushes the cutting member 1Ain a first direction along the sliding surface (i.e., to the left inFIG. 3). Movement of the driven cutting member 1A is transmitted to theremaining cutting members 1A, thereby forcing the remaining cuttingmembers to slide along their respective sliding surfaces in firstdirections. As shown in FIG. 4, when the driven cutting member 1A isdriven fully to the end of the sliding surface, the six cutting members1A close the opening 3. Subsequently, the driving mechanism applies areciprocal driving force such that the driven cutting member 1A slidesin a second direction (i.e., to the right in FIG. 3), thereby causingthe cutting members 1A to re-open the opening 3.

To prevent the cutting members 1A from being forced out of the housing 4when driven to open and close the opening 3, a lid (not shown) may bedisposed above the cutting members 1A. Such a lid must be formed suchthat both the passage of the bar-shaped dough body 2 through the opening3, and the opening and closing movements of the cutting members 1A areunimpeded.

Referring again to FIG. 3, a mechanism (not shown) feeds a continuousbar-shaped dough body 2 into the opening 3 when the cutting members 1Aare in the opened position. The bar-shaped dough body 2 includes fillingmaterials, such as vegetables, cheese, ham, etc., which are envelopedwithin a cylindrical dough sheet, such as pizza dough. In oneembodiment, the bar-shaped dough body 2 is produced by discharging thefilling materials through a double nozzle (a nozzle for forming acoaxial double-layered bar) using a discharge mechanism, such as a vanepump, into the cylindrical dough sheet. Other manufacturing method knownto those in the art may be adopted according to the amount and size,etc., of the bar shaped dough body to be produced.

FIGS. 1 and 2 are perspective and sectional views of the polyhedralcutting member 1A in accordance with the first embodiment. Each cuttingmember 1A is formed from a metal block and includes first and secondinner surfaces 101 and 102, first and second outer surfaces 103 and 104,an upper surface 105 and a lower surface 106. The upper surface 105 andthe lower surface 106 are flat and form parallel planes which areseparated by a thickness T. When assembled in the housing 4, the firstand second inner surfaces 101 and 102 of each cutting member 1A abut thesecond and first inner surfaces 102 and 101, respectively, of anadjacent cutting member 1A. Similarly, the outer surfaces 103 and 104 ofeach cutting member 1A slide on the sliding surfaces of the housing 4.The first inner surface 101 is flat and slanted relative to the uppersurface 105 and lower surface 106 such that intersects the upper surface105 at an obtuse angle, and it also intersects the lower surface 106 atan acute angle. An edge 5 is formed by the intersection of the firstinner surface 101 and the lower surface 106. As shown in FIG. 1, acorner formed by the first inner surface 101, the outer surface 104 andthe lower surface 106 is cut so that, as shown in FIG. 4, when thecutting members 1A are in the closed position, the cut corner is snuglyfitted against the inner surface of the housing 4.

In accordance with the present invention, an elongated groove 6, whosewidth, depth, and length are W, D, and L, respectively, is formed in thelower surface 106. The groove 6 is adjacent to and extends along aportion of the edge 5. The groove 6 is, e.g., substantially asemi-cylinder whose width W is preferably greater than the thickness ofthe cylindrical dough sheet of the continuous bar-shaped dough body 2.Alternatively, the groove 6 can be formed as a concave surface of anyshape, provided enough clearance is provided to prevent the cutbar-shaped dough body 2 from contacting the lower surface 106 of eachcutting member 1A, as discussed below. FIG. 5 is a bottom view of theapparatus shown in FIG. 3, which shows that when the cutting members 1Aare assembled, the grooves 6 are aligned along the portion of thecutting members 1A which surrounds the opening 3.

The method of producing raised-brim products 2A in accordance with thefirst embodiment of the present invention will now be described withreference to FIGS. 7(a) to 7(e).

As shown in FIG. 7(a), the closed end of the bar-shaped dough body 2 isfed (downward) into the opening 3 between the cutting members 1A suchthat a predetermined portion of the bar-shaped dough body extendsthrough the opening 3.

Next, as shown in FIG. 7(b), the driving mechanism slides the drivencutting member 1A (e.g., to the left in FIG. 3) such that the cuttingmembers 1A being to close the opening 3 and the edges 5 move toward thebar-shaped dough body 2. As the cutting members 1A press against thebar-shaped dough body 2, the edges 5 of the cutting members 1A cut thecylindrical dough sheet, and penetrated the filling. This step shows theessential functions and effects of the present invention in that theedge 5 cuts the viscoelastic dough material, and the slanted innersurface 101 gradually pushes the dough material toward the center as theedge 5 penetrates into the bar-shaped dough body. During this processthe groove 6, provided along the edge 5 on the lower surface 106,provides a clearance between the upper periphery of the cut dough sheet,thereby eliminating any contact of the bar-shaped dough body 2 with thelower surface 106 of the cutting members 1A. That is, if no groove 6 isprovided along the edge portion 5, then the viscoelasticity of the doughmaterial would cause the dough sheet to adhere to the lower surface 106,and the upper periphery of the dough sheet would move toward the center.This would prevent effective formation of raised-brim products.

FIG. 7(c) shows the cutting members as the inner tips of the edges 5meet at the center of the opening 3, thereby completely closing theopening 3 and separating a raised-brim product 2A from the bar-shapeddough body 2.

As shown in FIG. 7(d), the cutting members 1A further slide relative toeach other such that the slanted inner surface 101 pushes the doughmaterial of the bar-shaped dough body inward and upward. This actiongathers (closes) the end of the cut surface of the bar-shaped doughbody, and, as the dough material slides along the slanted inner surface101, re-forms the closed end of the bar-shaped dough body 2. That is,even in the state shown in FIG. 7(c), the dough material at the lowerend of the bar-shaped dough body (above the cutting members 1A) hasalready been gathered and cut. However, depending on the properties ofthe dough material, the cut end may not be completely closed. If thecutting members 1A are subsequently opened with the end of thebar-shaped dough body in such a state, the cut end will open, therebyinterrupting production because of the incomplete formation of the doughon the lower side of the product 2A. The above-mentioned process (FIG.7(d)) is thus provided to effectively close the cut end of thebar-shaped dough body, and to effectively move the dough upward bypressing the dough with the slanted inner surface 101. Accordingly, anydesired effect commensurate with the properties of the dough sheet canbe achieved by adjusting the angle of inclination of the slanted innersurface 101.

FIG. 7(e) shows a state wherein the cutting members 1A are fully closed,as also shown in FIG. 4. In this closed position, the upper surface 105of the cutting members 1A meet at the center of the opening 3, and theslanted inner surface 101 is located entirely below the cut/closed endof the bar-shaped dough body 2. After the cut/closed end of thebar-shaped dough body 2 has been neatly formed by effectively formingand effectively moving the dough sheet using the slanted inner surfaces101, the cutting members 1A are driven in a second directed such thatthey return to the open position shown in FIG. 7(a).

Preferably, the feed rate of the bar-shaped dough body 2 isappropriately adjustable at any time according to processing conditions,such as the properties of the dough material of the bar-shaped doughbody 2 and the produced amounts of raised-brim products 2A. This feedrate adjustment can be carried out by supplying the dough body 2 at avariable speed or in an intermittent manner, and by adjusting theup-and-down movements of the housing 4 in synchronism with the openingand closing of the cutting members 1A. For example, if a large diameterbar-shaped dough body is supplied or a flatter raised-brim product isdesired, the process can be carried out by moving cutting members 1Aoutward in the same horizontal plane, while the cut-and-formed productis sandwiched between the cutting members 1A and a receiving conveyor 8(see FIG. 7(e)). The steps of this modified method are shown in FIGS.8(a) to 8(c).

FIG. 8(a) shows a first alternative step (which is performed after thestep shown in FIG. 7(e)) wherein the housing 4 (not shown) is moveddownward toward the receiving conveyor 8 (or, conversely, the conveyor 8is moved upward toward the housing 4), thereby sandwiching theraised-brim product 2A between the cutting members 1A and the receivingconveyor 8. In this state, the dough material around the periphery ofthe product 2A contacts the lower surface 106 of the cutting members 1A.The pressure exerted on the sandwiched material is determined accordingto the desired shape of the raised-brim product and its quality. As thecutting members 1A open, a radial force is exerted on the dough materialtouching the lower surface 106.

FIG. 8(b) shows a state wherein the cutting members 1A are opening, andthe raised-brim product 2A is subjected to a radial force by the lowersurface 106 of the cutting members 1A, thereby further flattening theraised-brim product 2A.

FIG. 8(c) shows the process of feeding the bar-shaped dough body 2 andclosing the cutting members, thereby starting a subsequentcutting/forming process. The previously-formed raised-brim product withthe topping or filling 2B exposed thereon and surrounded by theraised-brim 2a is then intermittently conveyed by the receiving conveyor8 to a next production step.

The alternative process disclosed in FIGS. 8(a) to 8(c) makes itpossible to manufacture a raised-brim product which is similar to aflat-shaped product such as conventional pizza with a raised edge, byusing a manufacturing method which is quite different from and muchsimpler than the conventional one that has been previously used.

A second embodiment of this invention will now be described by referenceto FIGS. 9-11. Components similar to those discussed in the firstembodiment are designated by like reference numbers, and a descriptionof these similar components is omitted.

In accordance with the second embodiment, a cutting member 1B has anedge 5' which is much sharper than that of the cutting member 1A of thefirst embodiment. Each cutting member 1B has a substantially verticalpressing surface 107 provided between a slanted inner surface 101' andthe upper surface 105. The pressing surface 107 is necessary for anenveloping action (to be explained below), and the thickness of thepressing surface 107 is preferably determined according to theproperties of the dough material of the bar-shaped dough body 2. Theportion of the cutting member 1B where the upper surface 105 andpressing surface 107 meet is rounded to reduce resistance generated whenthe pressing surface 107 contacts the bar-shaped dough body 2. A grooveor hollow 9, the depth of which gradually increases from the edge 5' inthe width direction, and which has a given length and area, is formed inthe lower surface of the cutting member 1B, and prevents the lowersurface from contacting the bar-shaped dough body during the cuttingprocess.

The effects and operations of the second embodiment will now bedescribed with reference to FIGS. 9-11. To process dough having arelatively stronger viscoelasticity, the cutting member 1B is adaptedsuch that a hollow 9 is provided on the lower surface 106 below aslanted inner surface 101', and such that a more acute (sharper) contactangle than that of the cutting member 1A is provided between the lowersurface 106 and the slanted inner surface 101'. As can be seen from thechange in the steps of the cutting processes shown in FIGS. 11(a) and11(b), because the penetration angle of the edge 5' against thebar-shaped dough body 2 is almost vertical, the edge 5' smoothlypenetrates the dough body 2 to more effectively cut it. However, theeffect of closing the cut end of the bar-shaped dough body decreases ininverse proportion to the increase in the effect of cutting. That is,although the cut dough material of the bar-shaped dough body 2 ispressed and closed by the slanted end surface 101' (as shown in FIG.11(c) to envelope the cut end of the bar-shaped dough body 2, thesharpened edge 5' itself does not effectively press-combine the cutedges of the dough material. To compensate for this reduced angle of theslanted inner surface 101', a very large edge portion 5' may be needed.This is unacceptable in view of the required cutting speed. Thisembodiment addresses this reduced press-constriction action by providinga supplemental pressing surface 107 formed above the slanted innersurface 101'. Because this embodiment can thus effectively cut andenvelope dough material having a relatively higher viscoelasticity, itcan be used to reliably manufacture cut and enveloped products even froma sticky dough material.

A third embodiment of this invention will now be described by referenceto FIGS. 12-19. In the first and second embodiments the bar-shaped doughbody 2 is cut by sliding reciprocation of the cutting members 1A, 1B inthe housing 4. In contrast, according to the third embodiment, pivotingcutting members IC are used, each of which having a fulcrum 13 which isconnected to pivotal shafts equidistantly disposed on a mountingstructure in a circular pattern.

The features of the cutting members 1C will now be described withreference to FIG. 12. Each cutting member 1C consists of a cutterportion 10 and a holder portion 11. The cutter portion 10 has a tip 12at its free end. A slanted inner surface 14 extends from the tip 12toward the fulcrum 13 which is located on the holder portion 11. Eachcutting member 1C is fit in one of the pivotal shafts P which areequidistantly disposed on a mounting member (not shown) in a circularpattern (FIGS. 13 and 14) so as to place the cutter portion 10 on thesame level.

The inner surface 14, which performs the enveloping or closing functionin accordance with the present invention, is slanted such that itintersects an upper surface 15 of the cutter portion 10 at an obtuseangle, and intersects a lower surface 16 of the cutter portion 10 at anacute angle to form an elongated edge 17. A elongated groove or hollow18, extending along the edge portion 17 over a certain length, isprovided on the lower surface 16. The hollow 18 forms a concave surfacewhich avoids contact with the bar-shaped dough body during the cuttingprocess, and preferably has a width greater than the thickness of thedough material of the bar-shaped dough body 2, and preferably has adepth which increases in the width direction at a given angle.

In accordance with the third embodiment, a discharge mechanism X isprovided for extruding food material in the continuous bar-shaped doughbody 2, as shown in FIG. 16. The discharge mechanism X forms thecontinuous bar-shaped dough body 2 and feeds it into an enclosure 20,formed by six cutting members 1C, disposed below the dischargemechanism.

FIGS. 15, 17, and 18 show a driving mechanism 21 for rotating thecutting members 1C in forward (counter-clockwise) and backward(clockwise) directions around the pivot shafts. The rotational movementof a motor 22 is transmitted to gears 27, 28 via a cam 23, an arm 24, arod 25, and a gear 26, so that each cutting member 1C is synchronouslyrotated to cut and form the bar-shaped dough body 2. A cam 29, connectedto the motor 22, is provided for moving the entire driving mechanism 21upward and downward, as shown in FIG. 18. That is, the driving mechanism21 is moved up and down about a pivot 30 by the rotation of the cam 29.

A conveyor 31 is disposed below the driving mechanism 21 so thatproducts cut and formed by the cutting members 1C are received thereonand transported to a subsequent process step. The conveyor 31 may bemoved up an down in synchronism with the up-and-down movement of thedriving mechanism 21 when products cut from the bar-shaped dough bodyare received thereon.

The effects and operations of the third embodiment will now be describedwith reference to FIGS. 12-19. In the third embodiment, a closed end ofthe continuous bar-shaped dough body 2 passes through the opening 20formed by the cutting members 1C, and is cut and enveloped by pivotingthe cutting members 1C to open and close the central opening 20. Duringthe pivoting process, the tip 12 of each cutting member 1C slides alongthe slanted inner surface 14 of an adjacent cutting member 1C (FIGS. 13and 14).

As is shown in FIGS. 19(a) and 19(b), because a groove 18 of a givenlength extending from the tip 12 along the edge 17 is provided on thelower surface 16 of each cutting member 1C, neatly-cut products 2A canbe manufactured. This is because the dough material of the bar-shapeddough 2 is not induced to move toward the fillings. That is, the productis cut by line contact, instead of face contact, since during thecutting process the dough does not touch the lower surface 16. Althoughthe depth of the hollow 18 increases from the edge portion 17 at a givenangle, any shape of groove can be used as long as the peripheral doughedge of the cut product does not touch the lower surface 16.

FIG. 20 shows a modified cutting member 1D in accordance with the thirdembodiment which is provided to cut a dough body formed from a doughmaterial having a relatively strong viscoelasticity. In this case asubstantially vertical pressing surface 19 of a given thickness isprovided above a slanted inner surface 14'.

In accordance with the cutting member 1D of the modified thirdembodiment is shown in FIG. 20, because the cutting member 1D comprisesan slanted inner surface 14' meeting the lower surface at a more acute(sharper) angle to form an even sharper edge 17', and a pressing surface19 of a given thickness extends upward from the slanted inner surface14', namely, substantially parallel to the bar-shaped dough 2, thecutting member 1D can be used to reliably cut dough material having astronger viscoelasticity. In other words, because the penetration angleof the edge 17' is almost perpendicular to the bar-shaped dough body 2,it can smoothly penetrate the dough bar 2, so that even a dough materialof a strong viscoelasticity can be effectively cut. Further, the cuttingmember 1D has a hollow 18 on its lower surface, so it can thus neatlycut a product without any dough material adhering to the lower surface.

Moreover, because the pressing surface 19, having strong pressing andconstricting actions, is provided as a vertical surface extending abovethe slanted inner surface 14', the less effective combining andenveloping actions of the slanted inner surface 14' (due to its reducedpressing and constricting actions) can be supplemented by pressingaction of the vertical pressing surface 19 for a sticky dough material.Thus, raised-brim products 2A, used widely for various purposes, can becontinuously produced by using the above-mentioned structure withimproved functions and effects of both cutting the products such thatthey include an open upper surface, and cutting/enveloping the cut endof the bar-shaped dough body 2, thereby providing an effective apparatusfor the mass-production of raised-brim products.

Although in the embodiments above the bar-shaped dough 2 comprises pizzadough and fillings used for a pizza, the present invention is not solimited. Fermented viscoelastic bread dough or viscoelastic pie dough,tart dough, or biscuit dough, each containing oils and fats or otherfillings, may also be used as a dough material. Solid food such asfruits or a semi-fluid material such as jam, bean jam or cream may alsoused as fillings according to the desired products.

As is described above, the present invention provides an apparatus andmethod for manufacturing raised-brim products using a manufacturingmethod which is quite different from and much simpler than theconventional method that has been used to date.

The present invention makes it possible to manufacture raised-brimproducts using apparatus and methods which are much simpler and cheapercompared to the conventional apparatus and methods, described above.That is, as already described, the conventional apparatus merelymechanizes manual manufacturing processes, and needs many formingsub-processes and very delicate controls. Thus, the conventionalapparatus results in large-scale expensive means requiring a largemanufacturing area. In contrast, the present invention provides asimpler process and apparatus based on a totally different concept.Thus, the apparatus is compact, and is much superior in handling andoperation. This inexpensive apparatus enables production of raised-brimproducts at a substantially lower price.

What is claimed is:
 1. An apparatus for manufacturing a raised-brimproduct comprising:a housing defining an opening and having slidingsurfaces formed on a periphery of the opening, a plurality of polyhedralcutting members disposed on the housing such that the cutting memberssynchronously slide along the sliding surfaces of the housing to openand close the opening, and means for feeding a bar-shaped dough bodyinto the opening when the plurality of cutting members are in an openedposition; wherein each cutting member includes parallel upper and lowersurfaces, a slanted inner surface which intersects the lower surface atan acute angle to form an edge, and an elongated groove formed in thelower surface and extending along the edge.
 2. An apparatus formanufacturing a raised-brim product of claim 1, wherein the slantedinner surface intersects the upper surface of the cutting member at anobtuse angle.
 3. An apparatus for manufacturing a raised-brim product ofclaim 1, further comprising a pressing portion extending between theslanted inner surface and the upper surface, the pressing portionincluding a pressing surface which is substantially perpendicular to theupper and lower surfaces.
 4. An apparatus for manufacturing araised-brim product comprising:a plurality of cutting members pivotallyconnected by fulcrums equidistantly disposed in a circular patternaround an opening such that the opening is opened and closed bysynchronized pivoting of the plurality of cutting members, wherein eachcutting member includes parallel upper and lower surfaces, a slantedinner surface which intersects the lower surface at an acute angle toform an edge, and an elongated groove formed in the lower surface andextending along the edge.
 5. An apparatus for manufacturing araised-brim product of claim 4, wherein the slanted inner surfaceintersects the upper surface of the cutting member at an obtuse angle.6. An apparatus for manufacturing a raised-brim product of claim 4,further comprising a pressing portion extending between the slantedinner surface and the upper surface, the pressing portion including apressing surface which is substantially perpendicular to the upper andlower surfaces.